Fresh Berry Lemon Cheesecake No Bake
Indulge in the perfect blend of tangy citrus and sweet, juicy berries with this Fresh Berry Lemon Cheesecake No Bake recipe. Boasting a buttery graham cracker crust and a luscious, no-bake cream cheese filling, this dessert is a stress-free showstopper that’s ready in just 25 minutes of prep. Brightened with freshly squeezed lemon juice and zest, the creamy filling achieves a harmonious balance of tart and sweet, while a medley of vibrant, fresh berries elevates both flavor and visual appeal. Ideal for warm weather entertaining, this make-ahead cheesecake requires no oven time, making it a refreshing and hassle-free dessert option. Serve this chilled masterpiece at your next gathering, and let the vibrant flavors of summer shine!
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Recipe Information
Ingredients
- 2 cups (crushed into crumbs) Graham crackers
- 0.5 cup (melted) Unsalted butter
- 2 tablespoons Granulated sugar
- 16 ounces (softened) Cream cheese
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 0.33 cup (freshly squeezed) Lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 cups Mixed fresh berries (e.g. strawberries, blueberries, raspberries)
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar using an electric hand mixer on medium speed until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Be careful not to overmix.
Fold the whipped cream into the cream cheese mixture gently until fully combined.
Add the lemon juice, lemon zest, and vanilla extract to the mixture. Stir until smooth and well incorporated.
Pour the cheesecake filling over the chilled crust, spreading it out evenly with a spatula.
Refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to set.
When ready to serve, top the cheesecake with mixed fresh berries. If desired, garnish with additional lemon zest for a decorative touch.
Carefully release the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
4709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.9 g | 464% | |
| Saturated Fat | 200.2 g | 1001% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 334.7 g | 122% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 255.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
